Preheat your oven to 400°F (200°C). Cube the butternut squash, spread it on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for about 25 minutes until tender and golden brown.

While the squash is roasting, whisk together the vinaigrette: combine 3 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, 1 teaspoon of Dijon mustard, and 1 teaspoon of honey. Season with salt and black pepper.

In a large salad bowl, layer mixed salad greens as the base.

Slice the Honeycrisp apples thinly and add them over the greens, then add the roasted butternut squash, crumble feta cheese, and top with dried cranberries and nuts.

Before serving, whisk the vinaigrette again and drizzle it over the salad, tossing gently to coat.

Serve immediately for the freshest taste, optionally with extra dressing on the side.